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Created by:
Kristy Still
Chicken and Corn Salsa Quesadillas
Cuisine
American
Servings
6
Make easy and tasty Chicken and Corn Salsa Quesadillas. These are a great gluten-free recipe too.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Ingredients
1x
2x
3x
Corn Salsa
2
cups
frozen corn
cooked and thawed
1 14.5-
oz.
can diced tomatoes
drained
1 15-
oz.
can black beans
rinsed and drained
¼
cup
fresh-cut cilantro
Lime Juice
Quesadilla
Flour Tortilla or White Corn Tortilla
Grilled Chicken
Shredded Cheese
Instructions
In a medium-sized bowl, combine all the corn salsa ingredients, squeezing lime juice over it and set aside.
Spray a medium-sized skillet with non-stick cooking spray, place the tortilla in the skillet.
Add cheese, corn salsa, chicken, and more cheese.
Top with another tortilla.
Turn to medium-high heat and toast on each side until the cheese is well melted.
Repeat these steps until you are done making the amount you need.
Serve.
Nutrition
Serving:
1
Servings
|
Calories:
234
kcal
|
Carbohydrates:
34
g
|
Protein:
18
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
39
mg
|
Sodium:
500
mg
|
Fiber:
8
g
|
Sugar:
4
g
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